Chocolate-Raspberry Jelly Roll With Chocolate Mouss

Name: Chocolate-Raspberry Jelly Roll With Chocolate Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None eggs; 1/2 cup granulated sugar, plus 1 tbsp extra; 3/4 cup self-rising flour, sifted; 3.5 oz frozen raspberries; None None Chocolate Mousse; 2 None eggs, separated; 3.5 oz dark chocolate, melted; 1/2 cup heavy cream; None None powdered sugar, to serve; None None fresh berries, to serve

Servings: persons

1
Preheat oven to 350u00b0F. Lightly grease and line a 10x13 inch jelly roll pan.
2
Whip eggs until frothy. Gradually add 1/2 cup sugar, beating until thick (about 8-10 mins, mixture will hold in shape). Fold in flour, followed by 2 tbsp hot water. Transfer to prepared pan and bake for 12-15 mins, until a skewer inserted in the center comes out clean.
3
Line a soft, clean tea towel with parchment paper. Sprinkle with remaining sugar. Turn cake out onto prepared tea towel, discarding parchment paper. Trim edges and roll up from short side with tea towel. Let cool completely on a wire rack.
4
Meanwhile, to make the chocolate mousse, beat egg yolks into melted chocolate, 1 at a time, until smooth and thick. Remove from heat and let cool. Whisk in cream then chill for 15-20 mins. Whip egg whites to soft peaks and fold into chocolate mixture. Chill for 30 mins.
5
Unroll cake. Spread 1/3 of mousse over cake. Sprinkle with raspberries. Re-roll without tea towel. Dust with powdered sugar and serve with chocolate mousse and raspberries.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 None eggs, 1/2 cup granulated sugar, plus 1 tbsp extra, 3/4 cup self-rising flour, sifted, 3.5 oz frozen raspberries, and more.

Yes, Chocolate-Raspberry Jelly Roll With Chocolate Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate-Raspberry Jelly Roll With Chocolate Mousse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions